mini lemon-rhubarb bundt cakes

Leave it to me to bring to a pink-themed baby shower, um, something not really pink at all.

I blame pregnancy brain. And the fact that I was so excited about little bebe bundt cakes, I completely forgot to dye the glaze pink as planned. Le sigh.

But I’m even more excited for Georgia of The Comfort of Cooking‘s little bebe girl, whom we are celebrating today with this fun virtual baby shower! Surprise, friend! Let’s commiserate about pregnancy brain together while we enjoy these mini lemon-rhubarb bundt cakes!

It’s been so fun to share this journey of pregnancy right alongside Georgia, especially considering our due dates are so close. And finding out we are both having baby girls made it even more fun. I have visions of all four of us hanging out one day, eating yummy food (because our girls are going to love food as much as we do, I just know it) and talking about that one time Steph forgot to dye the glaze pink on those mini bundt cakes for Georgia’s pink-themed baby shower (JOKES. I’m totally over it, psshh).

About these cakes; oh, these cakes. They’re tart and sweet and tender and moist — I said it — and perfect for springtime celebrations. The cake itself is flavored with lemon zest and rhubarb (yay, some pink!) and the glaze is lemony, too. And baking them in a mini bundt cake pan just ups the cuteness factor by eleventy billion — totally necessary for a baby shower, methinks.

If you don’t have a mini bundt cake pan (which, hello, who doesn’t have one, amiright? Just keeeeedding), you should either a) get yourself one because they’re fun to bake with or b) follow the ingredient amounts from the original recipe on Patty’s Food, which can be baked in a regular Bundt pan. My measurements will only work for mini bundt cake molds, or half a regular Bundt cake — and no one wants one of those.

Psst — check out what everyone else brought to the party below! And if you haven’t been to Georgia’s blog yet, go to there — and bring your bib, because there will be much drooling involved over her yummy recipes and beautiful photos.

Bake cakes 20 to 25 minutes until golden brown on the edges and a toothpick inserted in the center comes out clean. Cool 15 minutes in pan, then carefully invert cakes from pan onto a cooling rack to cool completely.

When cakes are fully cooled, combine glaze ingredients (add red food coloring if you want to dye the glaze pink), adding more powdered sugar as needed until glaze is smooth but thick. Pour glaze over cooled cakes.

I need rhubarb in my bundt stat! These little guys are adorable, and I neeeds me a mini bundt pan! I’ve been anxious to read your post since I figured you and Georgia were able to bounce baby/prego ideas off each other. Such a wonderful bond!! Prego bloggers unite! Anyhoo, I’m happy to hang with you at Georgia’s shower. Now let’s go measure our bellies and eat some bundt!

How fun that you ladies are so close together in due dates and having baby girls! I can’t wait for your little girl to get here! Will be keeping an eye out – any day now! These are beautiful little bundt cakes for the shower – love the rhubarb for the pink! 🙂

Steph, these little bundts are amazing! You are amazing! And I am SO overwhelmed with love today from my beautiful blogger friends. This was such a sweet surprise to wake up to. It means so much to me that you were a part of it, my darling preggo buddy! ? I, too, imagine our baby girls noshing on sweets together one day… if we don’t get to them first! 😉

haha is it bad that I definitely forget to do things like tint the glaze pink and I have no pregnancy brain to blame it on??? If I don’t write something down on one of the million post-it notes I have stuck all over my house it doesn’t happen. These are so cute!

I was JUST thinking last night about how rhubarb kind of gets type-cast as “That Thing We All Pair With Strawberries” and how there must be other fruits that pair well with it (not that anything is wrong with strawberry rhubarb – it’s a classic for a reason! but fresh rhubarb has appeared in stores here, but the strawberries I’ve seen aren’t really anything special yet.)…and then today I saw this! Sounds perfect!!

The glaze on these cakes looks perfect, pink or not pink! The rhubarb does add that beautiful color, so you’ve still got one festive mini cake, perfect for a baby shower. Congrats to Georgia, who’s blog I love, and congrats to you as well!